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Tender, juicy, and oh-so flavorful, my Sirloin Tip Roast recipe is completely irresistible! With simple ingredients and only 10 minutes of prep, this easy pot roast cooks all in one pot. Just one bite, and you’ll wonder where this recipe for sirloin tip roast has been all your life!
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Sirloin Tip Roast Recipe
There is nothing better than getting the family together for Sunday Supper! This recipe is my go-to time and time again because it is so easy to make and my family loves it so much.
Slow-cooked cast iron sirloin tip roast is juicy, fork-tender, and so flavorful. It comes together with tender carrots and onions in a tasty beef gravy made with red wine. Every bite is a dream come true!
This is a one-pot dinner recipe perfect for feeding the family or a hungry crowd of dinner guests. It’s hearty, easy to make, and just what you need when you’re looking for easy and delicious dinner ideas – plus, it’s budget-friendly!
I tried it! It came out excellent!!! So much flavor and meat so tender. I added potatoes and carrots. Made a gravy with juices like you suggested.
Melissa on Pinterest
Beef Sirloin Tip Roast Ingredients
- olive oil
- sirloin tip roast, chuck roast, rump roast, or English roast
- onions, sliced
- crushed garlic cloves
- sliced carrots
- beef stock
- red wine
Sirloin Roast Seasoning
- fresh or dried thyme
- fresh or dried rosemary
- Worcestershire sauce
- salt
- black pepper
To create the seasoning for this recipe, you need just a few common spices. I also feature one of my favorite ingredients, Worcestershire sauce! My Roast Beef Rub also works well on this recipe.
How to Cook a Sirloin Tip Roast
- Preheat the oven to 350°F—heat olive oil in a large Dutch Oven over medium-high heat.
- Sear the roast for 2 minutes on each side to brown, then remove and set aside.
- Without cleaning the pot, add the onion and cook, stirring constantly for 3 minutes or until translucent. Add garlic and stir for another 2 minutes.
- Deglaze the pan by adding red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the browned bits for flavor.
- Add in beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, while stirring.
- Finally, add the roast back to the Dutch Oven, covering it with the liquid. Place in the oven and roast for 3 hours, or until beef is tender enough to shred with a fork.
- Remove the beef from the pot and let it rest on a cutting board for 10-15 minutes. After resting, shred the beef using two forks. You will have a fall-apart beef tip roast quickly.
- Place the Dutch Oven back on the stove and bring the remaining liquid to a low boil, uncovered, to reduce the liquid. If you find it is not reducing or prefer a thicker gravy, take ½ Tablespoon cornstarch and mix it with 2 Tablespoons beef stock in a small cup. Pour the mixture into the pot and stir it to thicken the gravy.
- Enjoy the beef on creamy mashed potatoes or noodles with the sauce!
Sirloin Tip Oven Roast Tips
- If possible, use a heavy cast-iron Dutch oven with a lid. A good roasting pan will also work if you don’t have one.
- Sear your meat first over high heat to start the browning process. This will seal in the juices and guarantee a juicy pot roast.
- Use a good beef stock and check the liquid level every hour. Add ½ cup water if it’s reduced too much and drying out.Â
- Although I only used carrots and onions, you can use any of your favorite roast vegetables in this recipe.
Alex
Slow Cooker Instructions
If you don’t have a Dutch oven or would prefer to make this recipe in the slow cooker, you can! Follow these instructions for slow cooker sirloin tip roast:
- Follow the instructions to sear the beef and saute the onions and garlic for best results. Set the beef aside after searing, then deglaze the pan with red wine, using a wooden spoon to scrape up the browned bits from the bottom of the pan.
- While stirring, add beef stock, thyme, rosemary, Worcestershire sauce, salt, and pepper.
- Place the carrots in the slow cooker, then add the beef.
- Pour the contents of the pot into the slow cooker over the beef so it is submerged in liquid.
- Slow cook on LOW for 8-12 hours. This is a great option for cooking dinner overnight so it’s ready the next day or setting in the morning to have it ready by dinnertime!
Note: If you don’t want to sear the beef or saute the onions beforehand, simply skip to step 3. Place the carrots, garlic, and onions into the slow cooker, then the beef, then the liquid and seasoning ingredients. Cook as instructed. However, I recommend searing as it adds so much flavor.
Storing and Reheating a Sirloin Roast
Storing the Sirloin Tip Roast
- Cool It Down: After cooking the sirloin tip roast, allow it to cool at room temperature for about 30 minutes. This helps retain its juices and flavors.
- Slice or Leave Whole: You can choose to slice the roast before storing it or leave it whole, depending on your preferences.
- Wrap Properly: Wrap the roast tightly in plastic wrap or aluminum foil. Ensure no gaps or openings allow air to enter, as this can lead to freezer burn or spoilage.
- Use an Airtight Container: Alternatively, you can store the roast in an airtight container. Make sure to remove as much air as possible before sealing it.
- Label and Date: To keep track of how long it has been in the freezer, label the package with the date you froze it.
- Freeze: Place the wrapped or containerized roast in the freezer. It can be stored for up to 2-3 months.
Reheating the Sirloin Tip Roast
- Thaw Properly: When you’re ready to reheat the sirloin tip roast, thaw it in the refrigerator for at least 24 hours if it is frozen. Thawing in the fridge ensures even melting and helps prevent the growth of harmful bacteria.
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Reheat in the Oven:
- Place the sirloin tip roast in an oven-safe dish or on a baking sheet.
- Add a bit of beef broth or gravy to help keep it moist.
- Cover the roast loosely with aluminum foil to prevent excessive drying.
- Heat in the preheated oven until the internal temperature reaches your desired level of doneness (usually around 140-145°F or 60-63°C for medium-rare). Use a meat thermometer to monitor the temperature.
- Remember that the roast has already been cooked once, so you’re essentially reheating it. Overcooking it can result in a drier and less flavorful roast.
- Rest and Slice: Once the roast reaches the desired temperature, remove it from the oven and let it rest for about 10-15 minutes before slicing. This allows the juices to be redistributed within the meat.
- Serve: Slice the sirloin tip roast and serve it with your favorite sides and gravy.
Sirloin Tip Roast FAQ
You do not need to cover the pot when braising sirloin tip roast in a Dutch Oven.
You can freeze the leftovers by first allowing them to cool completely, then adding them to a freezer-safe airtight container or freezer bag. Freeze for up to 3 months, labeled with the date. To reheat, allow the beef to thaw overnight in the refrigerator, then gently roast in an oven-safe dish at 250°F until heated through.
Dry red wine is the best, so use that if you can. If you’d rather not use red wine at all, you can use red wine vinegar, extra beef stock, or even chicken stock. Red wine is perfect for deglazing your pan and cooking gravy, but any of these alternatives will work.
This might be one of the most tender roasts I’ve ever made! I’m always on the lookout for good Dutch oven recipes and this one was right up my alley.
Tina
Side Dishes for Sirloin Tip Roasts
- Creamy Mashed Potatoes
- Instant Pot Mashed Potatoes
- Green Bean Almondine is the perfect addition!
- Roasted carrots with Parmesan
Check out my best Side Dish Recipes for Roast Beef for more great ideas!
Roast Recipes
- Beef Chuck Roast Recipe
- Instant Pot Pot Roast
- Slow Cooker Mississippi Pot Roast
- Slow Cooker Chuck Roast
- Use the leftovers to make Pot Roast Sandwiches!
📋 Recipe
Sirloin Tip Roast Recipe
Equipment
- Dutch Oven
Ingredients
- 2.5 lbs chuck roast, rump roast, sirloin tip roast, or English roast
- 2 yellow onions sliced
- 2 crushed garlic cloves or 2 teaspoons of minced garlic
- 2 carrots cut longways or 1 cup of baby carrots
- 3 cups beef stock
- 1 cup red wine
- 2 sprigs thyme or 1 teaspoon dried thyme
- 1 sprig rosemary or ½ teaspoon dried rosemary
- 2 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Preheat oven to 350F. Heat 1 tablespoon of olive oil in a large Dutch Oven over medium to high heat.Sear the roast 2 minutes each side and remove.
- Add the onion and cook, stirring for 3 minutes, then add the garlic and stir for another 2 minutes.
- Deglaze the pan by adding in the red wine, and use a wooden spoon to gently scrape the bottom of the pan to release the flavors. Add in the beef stock, carrots, thyme, rosemary, Worcestershire sauce, and salt and pepper, and stir well. Add the roast back into the Dutch oven allowing it to be covered with the liquid.
- Cover with the lid and place in the oven and roast for approximately 3 hours, or until beef is tender. Remove beef from the Dutch Oven and let it rest for 10-15 minutes on a cutting board.
- Shred the beef using two forks to pull it apart.
- Place the Dutch Oven back on the stove, and bring to a slow boil, uncovered to reduce the liquid. If you find it is not reducing, take ½ a tablespoon of cornstarch and mix it with 2 tablespoons of stock in a small cup. Pour it back into the liquid and it should thicken. Serve the beef on mashed potatoes or butter noodles with the sauce on top.
Video
Notes
- If possible, use a heavy cast-iron Dutch oven with a lid. If you don’t have one, a good roasting pan will also work.
- Sear your meat first over high heat to start the browning process. This will seal in the juices and guarantee a juicy pot roast.
- Use a good beef stock and check the level of the liquid in the dutch oven roast every hour. Add ½ cup of water if it’s reduced too much and drying out.Â
- One-pot oven pot roast with potatoes and carrots is also a great easy meal solution. Just add carrots and potatoes to the Dutch oven and you can have a one-pot meal!
Brian Delorey says
Thank you x 10! Really hate to alter a recipe first time and I would NOT if I had all the ingredients. Didn’t have any red wine so added 2 tbsp apple cider vinegar and 1 tbsp balsamic vinegar…Can’t say if it made a positive or negative difference. OK I trippled the carrots but wowza…this is a keeper!!!! 2 days later put remainder in soup pot, put in left over mashed potatoes, 2 cups of water and the soup was also a killer.
Thank you!!!!
Isabel Laessig says
Brian, this makes me so happy to hear! Thank you so much for leaving a review. I’m very glad you enjoyed it so much!